Jimmy Roman-Ramos

Operate flattop grills, fryers and saute to produce quality food with proper plate presentation and portion according to restaurant menu and company standards.

• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Prepared food items in compliance with recipes and portion control guidelines.
• Proven ability to learn quickly and adapt at handeling new situations.
• Maintaining well-stocked stations with supplies and spices for maximum productivity.
• Improving kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Worked collaboratively with the wait staff once orders are finalized
• Examined ingredients and making sure that they remain fresh and safe for consumption
• Ensure that he/she adheres to safety guidelines to prevent cross-contamination
• Prepared meals in accordance with customers’ specifications within a specified time
• Trained new grill cooks when they are hired, and guiding them on how to utilize kitchen equipment, prepare food, and cook food to healthy standards
• Monitoring the components of each meal to ensure that the final dish is ready on time
• Ensured health and cleanliness standard practices were met by cleaning grill and kitchen areas regularly in accordance with health department regulations.
• Ensuring that supplies are adequate by tracking inventory.